
Steps
- Preheat the oven and roast the zucchini for 15–20 minutes.
- In a bowl, mix the butter, ricotta cheese, sugar and lemon juice.
- Add the roasted zucchini to the bowl and blend everything with a food processor until the mixture is homogeneous.
- In small saucepan, pour the vegetable stock and agar and just bring to a light boil.
- Reduce the heat, stir the mixture and simmer for 5 minutes.
- Turn off the heat and, while stirring, add a pinch of salt.
- Pour the hot liquid in a bowl and set aside to cool completely.
- Divide the mixture into 4 portions and shape each into a ravioli.
- Boil 1.5 cups of water, reduce the heat and, using a spoon, carefully submerge each ravioli one at the time in the hot water.
- Serve and add the molecular foam on top.
Ingredients
- 1/2 cup of roasted zucchini
- 2 teaspoons of butter
- 2 tablespoons of ricotta cheese
- 1 tablespoons of lemon juice
- 2 teaspoons of sugar
- 1/4 cup of vegetable stock
- 1 teaspoons of agar
- Seasonings to taste
- Salt to taste
- 1.5 cup of hot water
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